Amaranth Polenta with Steamed Eggs, Mushrooms and Pea Shoots
Ingredients
118g amaranth – rinsed
470ml vegetable broth, low-sodium
240ml water
1/2 garlic, clove – minced
1 tbsp olive oil
2 eggs, whole large
10 shiitake mushrooms
1 tsp olive oil
1/8 tsp salt
1/2 garlic, clove
1 tsp parsley – minced
94g pea shoots – or leafy greens of choice
Directions
Add amaranth, broth, water, 1/2 garlic, and olive oil to the Cooking Pot. Stir until amaranth is submerged.
Add 2 eggs to the Steaming Basket and set in place over the amaranth mixture.
Cook on QUINOA setting, close the lid, and set a timer for 10 minutes.
When your timer goes off, open the EveryGrain™ Cooker, remove the eggs from the Steaming Basket, and immediately submerge them in cold water.
Stir the amaranth mixture and continue to cook on the QUINOA setting. Set a timer for 23 minutes.
As the amaranth continues to cook, toss together mushrooms, olive oil, salt, remaining minced garlic, and parsley.
When your timer goes off, open the lid of the Everygrain™ Cooker and add seasoned mushrooms to one side of the Steaming Basket and the pea shoots to the other side. Close the lid, and resume cooking for 7 more minutes.
While the amaranth and vegetables finish cooking, peel and halve your eggs.
Once cooking is complete, transfer the amaranth to a serving plate and top with the mushrooms, pea shoots, and halved eggs. Garnish with shaved parmesan, chopped parsley, and red pepper flakes, if desired.
Nutritional information
Calories: 572.5 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
